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Tannoor Grill is a Memphis-owned Brazilian churrasco steakhouse. Think Texas de Brazil but with a local twist.

Tannoor Grill now has two locations: one in Cordova, the other in Collierville. I have only been to the Cordova location, but I look forward to checking out the Collierville restaurant soon.

When you visit Tannoor Grill, go hungry. Whether at lunch or dinner, the menu includes all you can eat rotisserie-grilled meats carved table-side as well as unlimited trips to an extensive salad bar.

Tannoor Grill is a Brazilian-style churrasco steak house in Cordova.(Photo: Jennifer Chandler)

Shadi Alrammal opened Tannoor Grill on Germantown Parkway five years ago. The Palestine native worked as a chef at a Brazilian restaurant in Canada for seven years before making the move to Memphis. His second location in Collierville opened a year ago.

His steakhouse reflects his past experiences.

“I decided to combine my Middle Eastern background with what I had learned in Canada,” said Alrammal, as he pointed out the numerous Mediterranean dishes on the unlimited salad and appetizer bar.

On a recent Sunday night, I headed there with a group of four. We were greeted by a friendly host who sat us immediately and took the time to explain how the menu worked.

At dinner, there are four choices, each comes with the unlimited salad bar. Choose from just the unlimited salad bar ($17.95); the Lamb Special ($24.95), which includes lamb, boneless chicken legs and a kofta kabob; the Chicken and Kofta Kabob ($22.95) which includes the chicken and kofta kabob; or get a taste of everything, including several different cuts of steak, with the Dinner Churrasco ($34.95).

Each offering is a bargain considering how much food you are served.

The unlimited salad and appetizer bat at Tannoor Grill in Cordova.(Photo: Jennifer Chandler)

The salad bar offered a wide variety of items. According to Alrammal, there are usually 30 to 35 different offerings. In addition to traditional lettuce salad, items like hummus, baba ghanoush, tabbouleh and roasted sweet potatoes are available. Don’t miss the grilled vegetables; they were my favorite.

After helping ourselves to the salad bar, the meat started to arrive.

First came garlic steak. Then flank steak. Then ribeye. Then chicken thighs. Then lamb. And it continued — until we remembered to turn our “Yes, Please” cards upside down to say “No Thanks.”

Our churrasco server was not only attentive, but helpful and happy to explain each dish.

Alrammal said everything is cooked to order, and at the beginning of the meal, you are asked what temperature you like your meat.

At Tannoor Grill, the staff will continue to serve you and until you say you are done. Little cards on the table let the staff know you are still hungry, or taking a break.(Photo: Jennifer Chandler)

The flank steak and the lamb were our favorites for the night. For the lamb, Alrammal uses lamb loin chops that are marinated in several spices that include rosemary, garlic and olive oil. The garlic steak was a flavorful and tender cut of meat as well.

The chicken thighs, while flavorful, were a bit on the drier side than I would like. The kofta kabobs — think Mediterranean meatballs — had mixed reviews. A couple of my guests loved them. I liked them, but wish they had a bit more spices and flavor.

Don’t pass on the grilled pineapple offered for dessert. It is a surprisingly delightful way to end the meal.

Did I mention that the restaurant is BYOB and there is no corkage fee? A group of 10 was at a nearby table filled with wine bottles and laughter. If that table was any indication, I think this would be a fun place for a large group.

The restaurant also serves lunch Thursday through Sunday. The lunch churrasco is a more limited, yet still extensive, offering for $17.95.

We had a reservation but probably didn’t need it for a Sunday, although I would recommend reservations for large parties or for a weekend night.

Jennifer Chandler is the Food & Dining reporter at The Commercial Appeal. She can be reached at jennifer.chandler@commercialappeal.com and you can follow her on Twitter and Instagram at @cookwjennifer.